This thick and creamy soup is ready to eat in less than 30 minutes! Frozen broccoli florets, fresh potato, cream, and cheeses combine for a flavorful, healthy meal. You'll love this easy tasty Instant Pot recipe!
1large Russet potato, diced into small pieces (about ½ inch)
2cupschicken broth, preferably organic
12ouncesbag frozen broccoli florets
1cupmonterey Jack cheese, shredded
2cupssharp cheddar cheese, shredded
⅓cupheavy cream
Instructions
Add olive oil to the Instant Pot and press the Saute function. Set to the Normal or medium setting.
When the pot is hot, add the shallot, all but 2 tablespoons of the red pepper, garlic powder, salt and black pepper, to taste, and stir to combine. Cook for 2-3 minutes, or until the shallots start to soften.
Next, add the potatoes and cook for another 2-3 minutes or until the potatoes start to develop some color. Stir occasionally during this step.
Add the chicken broth and gently scrape the bottom with a rubber spatula to release the brown bits. Press the “Keep Warm/Cancel” button to turn off the Sauté function.
Add the frozen broccoli and put the lid on. Lock the lid into place and make sure the vent is set to “Sealing.” Select the “Manual” setting and adjust setting to“High,” if necessary. Set cook time to 2 minutes.
Allow the pressure to release for 5 minutes, then do a "quick release" for any remaining steam. Carefully remove the lid.
Add 1 cup of the cheese, stir, add the other cup of cheese. Stir until it's completely melted.
Temper the heavy cream by add 2-3 tablespoons of the hot liquid from the Instant Pot to it before adding it to the soup. Stir to combine.
Taste test and add additional seasonings, as needed. When ready to serve, top with additional cheese and the rest of the red pepper.
Notes
Store any leftovers in airtight containers in the refrigerator for up to 3 days.